Kliuiko, O. and Kliuiko, I. (2021) “Technological peculiarities of dough structure formation in the absence of gluten. Physicochemical properties of gluten-free dough and methods of enhancing its elasticity. Innovative plant-based thickeners and technologies for extending freshness without synthetic preservatives”, Global Prosperity, 1(2-2). Available at: https://gprosperity.org/index.php/journal/article/view/283 (Accessed: 26 August 2026).